John Myers
Contents
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Ingredients
Veal jus
- 60 g Leek
- 120 g Diced carrots
- 80 g Celery bulbs roughly diced
- 1 Rosemary sprig
- 1 Sprig of thyme
- 6 Bl. Sage
- 40 g Parsely
- 1 Savory stem
- 1 tbsp Tomato paste
- 2 Skinned tomatoes
- 4 Shallots
- 500 ml Red wine
- 600 ml Veal stock
- 4 Juniper berries
- 3 Allspice grains
- 2 Bay leaves
- 1 Lime
- 3 tbsp Chopped herbs
- 0,333333 Stew
- 1 tbsp Brown sugar
- 150 ml Port wine
- 150 ml Red wine
- 1 Rosemary sprig
- 1 Sprig of thyme
- Salt and pepper
Mug dumplings
- 8 Bread roll
- Salt and pepper
- Freshly grated nutmeg
- 450 ml Milk
- 1 Onion
- 60 g Butter
- 2 tbsp Chopped parsley
- 5 Eggs
- Butter
Glazed market vegetables
- 200 g Fresh peppers
- 200 g Baby carrots
- 200 g Mushrooms
- 200 g Patisson
- 200 g Asparagus green
- 200 g May beets (Navetten)
- 200 g Leek
- 200 g Cocktail tomatoes
- 200 g Corn
- 200 g Parsnips
- Salt and pepper
- 100 ml Vegetable broth
- 2 tbsp Butter
- 1 tbsp Brown sugar
- Nutmeg
- Lemon juice
- Vanilla pod
Instructions
- Season the veal cheeks and fry them in hot olive oil. Add shallots, carrots, celery and leeks until they start to take on color. Then stir in tomato paste, top up with red wine and veal stock. Add bay leaves, allspice grains, juniper berries and herbs, as well as the tomatoes and, depending on the size of the veal cheeks, let simmer for about 3-4 hours. Add the grated lime zest and let it steep for another 5 minutes. Remove the veal cheeks from the braised juice and strain the braised juice through a kitchen sieve. Pour 1/3 of the stewed juice into a saucepan and set aside. Put the veal cheeks in the rest of the braised juice and keep warm.
Veal jus
- Caramelize the sugar in a saucepan, deglaze with port wine. Reduce everything and deglaze with red wine. Add herbs and season with salt and pepper. Reduce until it is a viscous mass. Remove the herbs and add the reduction to the rest of the braised juice. Let it reduce again until the sauce is thick. Season the sauce to taste as required.
Mug dumplings
- For the dumplings, cut the rolls into small cubes. Season with 1 teaspoon salt, pepper and nutmeg. Heat the milk lukewarm and pour over it. Let it steep for 30 minutes. Preheat oven to 175 degrees. Peel the onion, cut into fine cubes and sauté in the butter. Mix in the parsley, add both to the breadcrumbs. Separate the eggs and knead the yolks into the breadcrumbs. Beat the egg whites until stiff and fold in. Brush the coffee mug with melted butter and add the breadcrumbs. Fill a shallow casserole dish with hot water, place the cups in them and bake the dumplings in the oven on the middle rack for 25 to 30 minutes.
Glazed marrow vegetables
- Clean the vegetables. Cook everything individually in a saucepan in sufficient salted water over medium heat until al dente, then immediately add to the ice water. Pour into a colander. Caramelize sugar in a pan and deglaze with stock. Add the butter, lemon, vanilla pod and herbs and glaze the vegetables in it. Season with salt, pepper and nutmeg.
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 6.9gProtein: 4.8gFat: 5g
